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Stability of Vitamin C in Enriched Commercial Evaporated Milk¹

Department of Dairy Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

During commercial sterilization of winter and summer milk, losses in per cent of added vitamin ranged from 14.1 to 22.2, 24.6 to 29.4, and 17.2 to 24.8, respectively, in milk from three plants. The storage losses of vitamin C (expressed as a per cent of that present at the beginning of storage) for all plants after 4, 8, and 12 months at 21 C averaged 11.4, 17.5, and 19.7%, respectively. The vitamin C content of evaporated milk enriched by addition of sodium ascorbate at the rate of 266 g per 1,000 kg and stored at 21 C for 12 months remained above the minimum legal standard (Canada Food and Drugs Act), which is equivalent to 14 mg vitamin C per 100 ml of evaporated milk.

¹ Supported in part by a, grant from Hoffmann-La Roche Limited, Montreal, Quebec, Canada.